Mediterranean & Middle Eastern · Sides
Potatoes roasted in lemon, garlic and oregano until crisp on the edges and creamy inside. Vegan and gluten-free.
These roast potatoes soak up a bath of lemon, garlic and stock as they cook, then crisp up once the liquid is gone. They go with almost anything, from roast chicken to grilled fish to a braai.
Floury or all-rounder potatoes, like Mondial, go fluffy inside. Waxy potatoes hold their shape better but will not be as soft.
The recipe
Heat the oven to 220 °C.
In a large roasting tin (about 30 x 40 cm), toss the potatoes with the oil, lemon zest and juice, garlic, oregano, salt and pepper.
Pour the stock around the potatoes and spread them out in a single layer.
Roast for 30 minutes, turn the potatoes, then roast for another 25 to 30 minutes until the liquid has been absorbed and the edges are golden.
Scatter with the parsley and an extra squeeze of lemon before serving.
Where to trust your instinct
The liquid. It looks like far too much at first, but it gets absorbed and makes the insides creamy. If the tin dries out before the potatoes are tender, add a splash of water.
Check that your stock is gluten-free. For extra crunch, finish the potatoes under the grill for 3 to 4 minutes.
Roast up to 2 hours ahead and reheat at 200 °C for 10 minutes.
Keeps for 3 days in the fridge. Reheat in the oven or air fryer so they crisp up again.
Approximate values, calculated per serving. Fibre 4 g · Sodium 560 mg.
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